Paddock-to-plate restaurant savours local flavours

The term paddock-to-plate is often overused.

But for Buscombe's Restaurant head chef James Miller, all he has to do is open the back door to the venue’s kitchen to find fresh produce to use in his dishes.

Buscombe’s is the latest restaurant venture at the historic Prospect Country House at Richmond.

Named after James, Elizabeth and Henry Buscombe  - who built the original homestead in the 1830s – the property has been owned by the Pooley family since 2017 and has been operating as a hotel since then.

Across the road from the Pooley Wines vineyard and cellar door, Prospect Country House and Buscombe’s have its own kitchen garden and orchard on the 6ha property.

Mr Miller said the inspiration for the relaunch of the on-site restaurant was due to public misconceptions.

“I don’t think a lot of people realised that it was a hotel and restaurant,” he said.

“The way we had marketed ourselves had meant we had pigeon-holed ourselves into people thinking it was just a hotel.

“Rebranding means we can move forward and make sure it has a separate identity.

“I hope people will understand that Buscombe’s is a restaurant that happens to be attached to Prospect Country House.”

Mr Miller was recruited in July after having previously cooked at Peppina and Van Bone.

Pooley Wines' general manager, Tristan Jones, said bringing him on board would help the restaurant achieve its vision of opening its doors to the wider public, as opposed to just Prospect Country House guests.

“It’s an acknowledgment of us being one of the longest-standing restaurants in the Richmond area and the original vision of the many people who owned it before us,” Mr Jones said.

“It was a place for guests to come and stay, dine with us and drink a bottle of nice wine that they could select from the cellar.

“That concept of the original place still applies but we want to move forward.”

Mr Miller said the menu at Buscombe’s was moulded around the produce that was in season at the site’s garden and orchard.

“People who are coming to Tasmania are looking for our fresh produce, which is what we are world-renowned for.”

He said that was a significant factor in his relocation from Queensland.

“I’ve been planting for this season and am planning to put in turnips and carrots.

“I like to keep a fresh range of herbs always available to pick to cut down on food costs.”

Produce that is already growing at Prospect Country House and Buscombe’s includes rhubarb, nectarines, apples, cherries, olives, figs, lemons and mulberries.

Mr Miller said he hoped that in 18 months the majority of the fruit and vegetables used at the restaurant would be sourced in-house.

“Hopefully, by the end of the year, we’ll be in a good rhythm of exactly what we know we’re going to be producing.

“We don’t fully understand our yields yet, but we should by then.”

Buscombe’s is in the process of developing relationships with other nearby producers for ingredients it cannot produce on its own.

It already gets lamb and berries from Littlewood Farm and other meat from Heritage Farms Tasmania.

Each month the restaurant hosts a producer’s night, showcasing the products of one of its suppliers.

“For the producer’s dinner, it's shared tables and a more casual dining setting,” Prospect House guest services advisor Lisa Pooley said.

“The community really love the opportunity to meet new people and talk casually.”

Mr Miller said the producer’s nights reminded him of his Greek upbringing.

“It’s all about sitting down as a family and sharing, which is what we wanted to bring to the producers' nights.

“We’re sharing the foundations of what we’re trying to do within food, but also showcase other producers that are around our area that people maybe don’t know about.”